About this product

Product Identifiers

PublisherColumbia University Press

ISBN-100231144679

ISBN-139780231144674

eBay Product ID (ePID)109054856

Product Key Features

Number of Pages152 Pages

Publication NameBuilding a Meal : from Molecular Gastronomy to Culinary Constructivism

LanguageEnglish

SubjectFood Science, Regional & Ethnic / French, Methods / General, General, Agriculture & Food (See Also Political Science / Public Policy / Agriculture & Food Policy), Courses & Dishes / General, Essays & Narratives

Publication Year2011

TypeTextbook

Subject AreaCooking, Technology & Engineering, Social Science

AuthorHervé this

FormatTrade Paperback

Dimensions

Item Height0 in

Item Weight8 Oz

Item Length0.8 in

Item Width0.6 in

Additional Product Features

Intended AudienceScholarly & Professional

Dewey Edition22

ReviewsAnyone with a passion for cooking or science is sure to find this a captivating and effortless read., Hervé This takes virtual cliché dishes and tells you what scientific principles go into their successful preparation. His book, while erudite, allusive, precise, and full of cultural insights, also has charm, wit, and brevity., Hervé This's major contribution is that food is an act of love and is linked to the pursuit of happiness. Building a Meal is the book of a 'bon vivant' and provides an excellent antidote to despair and depression. Its pages celebrate food and life., For those who have heard the term 'molecular gastronomy' but don't really know what it entails, this is a highly recommended book that will serve as a great starter to a relatively new subject. For everyone else it is is just highly recommended., A beautifully written treatise on the tenets of molecular gastronomy and cooking's role in modern society., Herv This's major contribution is that food is an act of love and is linked to the pursuit of happiness. Building a Meal is the book of a 'bon vivant' and provides an excellent antidote to despair and depression. Its pages celebrate food and life., This wonderful book by chemist/chef This continues the exploration of this profound way of looking at eating, cooking, and science., Herv This takes virtual clich dishes and tells you what scientific principles go into their successful preparation. His book, while erudite, allusive, precise, and full of cultural insights, also has charm, wit, and brevity.

Grade FromCollege Graduate Student

IllustratedYes

Original LanguageFrench

Dewey Decimal641.5

Table Of ContentPreface Introduction The Complexity of the World 1. Hard-Boiled Egg with Mayonnaise 2. Simple Consomme 3. Leg of Lamb with Green Beans 4. Steak and French Fries 5. Lemon Meringue Pie 6. A New Kind of Chocolate Mousse Looking Ahead Note-by-Note Cooking Reforming Education Culinary Constructivism Constructing a Menu The Unending Conversation Artisans and Artists Index

SynopsisAn internationally renowned chemist, popular television personality, and bestselling author, Herv This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Herv This unites the head with the hand in order to defend and transform culinary practice. With this new book, Herv This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consomm , leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse--he isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation., An internationally renowned chemist, popular television personality, and bestselling author, Hervé This heads the first laboratory devoted to molecular gastronomy--the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, and the various dictums and maxims on which they depend, Hervé This unites the head with the hand in order to defend and transform culinary practice. With this new book, Hervé This's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites--hard-boiled egg with mayonnaise, simple consommé, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse--he isolates the exact chemical properties that tickle our senses and stimulate our appetites. More important, he connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal is as satisfying as its consumption, Herve This recalibrates the balance between food and our imaginations. The result is a revolutionary perspective that will tempt even the most casual cooks to greater flights of experimentation., An internationally renowned chemist and bestselling author, Herv This is the head of the world's first laboratory devoted to molecular gastronomy, or the scientific exploration of cooking and eating. By testing recipes that have guided cooks for centuries, including the dictums and maxims on which they depend, Herv This unites the head with the hand in order to defend and transform culinary practice.With this book, the molecular gastronomist's scientific project enters an exciting new phase. Considering the preparation of six bistro favorites-hard-boiled egg with mayonnaise, simple consomm, leg of lamb with green beans, steak with French fries, lemon meringue pie, and chocolate mousse-Herv This isolates the exact chemical properties that tickle the senses and stimulate our appetites. He connects the mind and the stomach, identifying methods of culinary construction that appeal to our memories, intelligence, and creativity. By showing that the creation of a meal can be as satisfying as its consumption, Herv This recalibrates the balance between food and our imaginations, resulting in a revolutionary perspective that will tempt even the most casual cooks into greater experimentation.

LC Classification NumberTX651.T36813 2011